Pork Fillets with Grapes, White Wine and Rosemary
- 2 pork fillets, trimmed of any sinew and fat
- 2 tablespoons olive oil
- 1 cup chopped shallots
- 3 cloves garlic, crushed
- 2 tablespoons wholegrain mustard
- 10 cm branch rosemary
- 2 cups white wine
- 2 cups small seedless black grapes
- 250g crème fraîche
- fresh rosemary sprigs to garnish
Heat a large non-stick frypan over medium-high heat and cook the fillets for 6-7 minutes, turning to brown evenly. You may have to cut them in half if they are too large for the pan. Remove after cooking and rest in a warm place under a sheet of tinfoil.
Add the olive oil to the pan and return to the heat. Sauté the shallots and garlic for 5-6 minutes to soften and lightly caramelise. Add the mustard, rosemary branch and wine. Turn the heat down a little to bubble and reduce the sauce to about 1 cup. Remove the rosemary - don't worry if a few leaves have come off the branch.
Add the grapes and stir in the crème fraîche. Return the pork to the sauce to gently reheat. Do not boil - just warm up the meat.
Slice the meat and serve on warm plates, with the grapes and sauce spooned over the top. Garnish with a fresh sprig of rosemary.
John Hawkesby’s wine recommendation
Obsidian Waiheke Island 2010
John Forrest 'The Doctors' 2011